Recipe by: Lisa Prince
Strawberry Spinach Salad with Fried Goat Cheese
I was inspired to add fried goat cheese to this salad thanks to the Irregardless Café in Raleigh. They serve a fried goat cheese salad that is delicious! The warm soft cheese is the perfect complement to the strawberries and balsamic reduction.
Servings: 2
Cook Time: Prep Time: 20 minutes; Total Time: 36 minutes
Meal Type: Entree
NC Ingredients: Strawberries, spinach, pecans, goat cheese
Ingredients
Directions
Arrange spinach leaves on 2 plates. Wash, cap and slice the strawberries and place on the spinach leaves. Sprinkle toasted pecans and purple onion onto the salads.
Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. Let cool. Then drizzle over the salad.
Slice the goat cheese into ¼- ½ inch thick rounds. Dip each slice into the beaten egg whites mixed with 1 tablespoon of water, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
In a medium size skillet on medium, add olive oil. Once the oil is hot, add the goat cheese and fry until lightly golden on both sides, approximately 2-3 minutes on each side. Remove and serve immediately with the salad.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.